Creamed venison

Yield: 2 servings

Measure Ingredient
1 pounds Cubed Elk/Deer round steak
3 tablespoons Margarine or butter
2 cups Medium white sauce
1 teaspoon Celery salt
½ cup Bread crumbs
\N \N Date: 1993-10-0
¼ teaspoon Pepper
3 tablespoons Chopped parsley
2 teaspoons Worcestershire sauce
¼ cup Pickle relish
2 tablespoons Margarine or butter


Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned.

Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture

Submitted By FRANK SKELLY On 02-17-95

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